Twenty years is a long time. For a Chef on a liveaboard, that is countless meals for countless faces. But Chef Carlos Soler remembers his time well with Aggressor Liveaboards. And many of those faces left the charters happy and fulfilled with a week’s worth of delicious meals, amazing service, and great diving.
Chef Carlos recently set his 20 year milestone with the company and Vice President of Operations, Larry Speaker, made the trip to Belize to celebrate. Chef Carlos received a customized commemorative apron and new knife set from Aggressor Adventures. We reached out to Chef Carlos to congratulate him and ask him a few questions about is past two decades with the company.
1. How did you get started working with Aggressor Adventures?
“My passion has always been cooking. All my families and friends were aware of this. The position became available and my cousin Ryan Vernon, whom was the land agent for Aggressor Adventures informed me. He knew I had a strong interest in cooking and with that I quickly applied for the position. Thankfully I was selected.”
2. Have you always had an interest in food/cooking? How did that start?
“Yes, I had an early interest in cooking. My sister was a Chef at the River Lodge, where they did sport fishing. I would accompany her and do chores around the lodge. The kitchen caught my attention and from that moment I knew it would have been a great part of me. I started doing dishes, small chores and progressed to learning cooking. I was employed with this company for 10 years as a chef.”
3. What’s your favorite meal to cook for Aggressor guests?
“My favorite meal to prepare for our guests is a burger. I get to make fresh burger breads, our own patties and a little grilling is done as well. I am most fond of seeing the guest enjoying the juicy flavors of our well prepared burgers.”
4. Which foods would you consider your specialty?
“Shrimp in white sauce along side saffron rice served with a side of three beans salad. This meal is very tasty and nutritious. It brings across our Caribbean flavors.”
5. What’s your favorite thing about you job?
“The most favorite part of the job is interacting with our guests. Similarly seeing them enjoying a delicious meal.”
6. Any special memories while onboard?
“My fondest memory is the Humpback whales expedition done in Dominica. This expedition brings adventure to the team and the guest. It is a once in a life time experience that allows us to appreciate mother nature.”
Congratulations, Chef Carlos! We are proud to have such a talented and dedicated crew member.
